Porcini-Crusted Pork Tenderloin with Celery Root Puree

WHY THIS RECIPE WORKS

Ground porcini mushrooms made a supersavory crust on the seared pork tenderloin.

INGREDIENTS

• 1½ pounds celery root, peeled and sliced ¼ inch thick
• 2½ cups chicken broth, divided
• 8 tablespoons unsalted butter, divided
• 1¾ teaspoons table salt, divided
• 1¼ teaspoons pepper, divided
• ⅛ ounce dried porcini mushrooms, ground fine
• 5 teaspoons all-purpose flour, divided
• 2 (12- to 16-ounce) pork tenderloins, trimmed
• ½ cup dry sherry
• 2 tablespoons chopped fresh chives

KEY EQUIPMENT

• Mixing Bowls
• Large Saucepans
• 12-Inch Nonstick Skillets

BEFORE YOU BEGIN

Use a spice grinder to grind the porcini mushrooms. You can use a countertop blender for the celery root if you don't have an immersion blender.

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees. Bring celery root, 1½ cups broth, 6 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook, stirring occasionally, until celery root is tender, about 20 minutes. Off heat, process with immersion blender until smooth.
2. Meanwhile, combine mushrooms, 1 tablespoon flour, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper in bowl. Sprinkle pork evenly with mushroom mixture. Melt 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat. Cook pork until browned on all sides, about 8 minutes. Transfer skillet to oven and roast until meat registers 135 degrees, 10 to 14 minutes. Transfer pork to carving board and tent with foil.
3. Add remaining 2 teaspoons flour to fat left in skillet and cook over medium-high heat for 1 minute. Whisk in sherry and remaining 1 cup broth and cook until thickened, about 5 minutes. Off heat, stir in chives and remaining 1 tablespoon butter. Slice pork and serve with celery root and sauce.